This easy Chicken Bistek Tagalog features tender chicken marinated in soy sauce and calamansi, then simmered with onions for a savory, tangy Filipino favorite perfect for family dinners.
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This Chicken Bistek Tagalog is one of the easiest Filipino recipes you can whip up with just a few pantry staples. It's perfect for busy weeknights when you need a comforting, home-cooked meal without all the fuss.
The dish brings together tender chicken marinated in a tangy soy-calamansi sauce, making every bite flavorful and juicy. And if you’re craving more Filipino classics, why not try my Pinoy Classic Adobo, Shanghai fried rice, Burger Steak with mushroom, or Pork Picadillo? These easy dishes are sure to hit the spot and keep the whole family happy!
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Why You'll Love This?
- Quick and Easy: Ready in under 30 minutes with minimal prep, perfect for busy weeknights.
- Family-Friendly: Its balanced flavors of savory soy sauce and tangy calamansi will win over even the pickiest eaters.
- Budget-Friendly: Uses simple, affordable ingredients that are probably already in your pantry.
- Versatile: Swap chicken for beef or add your favorite vegetables for a healthy twist.
- Leftover-Friendly: Tastes even better the next day when the flavors have melded together.
🥘Ingredients
- Chicken: Boneless thighs or legs are best for a juicy, tender result, but chicken breast works too.
- Soy sauce and oyster sauce: These give the dish its rich, savory base. Use low-sodium soy sauce for a lighter option.
- Calamansi juice: Provides the perfect tangy kick. Substitute with Meyer lemon or lime juice if you can’t find calamansi.
- Garlic cloves: Minced fresh garlic adds a subtle yet essential flavor.
- Onion: Sliced into rings to caramelize and serve on top for a sweet contrast.
- Black pepper: Freshly ground for a touch of heat and depth.
Substitutions and Additions
- Potatoes: Add cubed potatoes to make the dish heartier and soak up the delicious sauce.
- Eggs: Hard-boiled eggs are a great addition, adding extra protein and texture.
- Calamansi: You can use meyer lemon instead if calamansi is not available.
- Cornstarch: To thicken the sauce, mix cornstarch with water to create a slurry and stir into the sauce.
- More onions: Love onions? Feel free to add more sliced onions for extra sweetness and texture.
🔪How to Make Chicken Bistek?
- Marinate: Combine all marinade ingredients in a bowl. Add chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook: Heat oil in a large skillet or wok over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides (around 5-7 minutes).
- Simmer: Pour in the reserved marinade and water. Bring to a simmer, then reduce heat and cover. Simmer for 15-20 minutes, or until chicken is cooked through and sauce thickens slightly. Adjust seasoning with salt if needed.
- Serve: Transfer chicken and sauce to a serving dish. Garnish with chopped scallions or cilantro (optional).
- Enjoy with hot steamed rice!
📖Variations
Bistek family boasts various delicious cousins:
- Pinoy Bistek Tagalog: The OG Bistek, featuring thinly sliced beef marinated in soy sauce, calamansi, garlic, and onions. It's often pan-fried until tender and served with onions and gravy.
- Liver Steak: For adventurous palates, Liver Bistek offers a unique twist. Cubes of pork or beef liver are marinated and pan-fried, resulting in a rich and intense flavor. Serve with caramelized onions for a balancing sweetness.
- Pork Steak: Craving a meatier alternative? Pork Bistek uses tender pork steaks marinated and prepared similarly to beef or chicken versions. The result is a satisfyingly savory and juicy dish.
- Fish Steak: Venture beyond meat with Bistek na Isda or Bangus Bistek! Marinate flaky white fish like milk fish in the classic Bistek sauce before pan-frying or grilling.
What to Serve with This?
- Garlic Fried Rice: The perfect pairing to soak up the savory sauce.
- Steamed Vegetables: Broccoli or bok choy adds a healthy, crunchy side.
- Atchara: A traditional Filipino side dish made of pickled papaya, perfect for balancing the rich flavors of Bistek.
- Stir- Fried Green Beans: A healthy addition to this flavorful dish.
How to Store Leftovers?
Store any leftover Chicken Bistek in an airtight container in the fridge for up to 3 days. Reheat it gently in a pan or microwave, adding a splash of water if the sauce has thickened too much.
Top Tip
For maximum flavor, marinate the chicken overnight! This allows the tangy, savory marinade to fully infuse into the chicken, making each bite more delicious.
Recipe FAQs
Yes! It's a protein-rich dish that uses simple, wholesome ingredients like chicken, onions, and calamansi juice. You can also opt for low-sodium soy sauce to make it even healthier.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the sauce towards the end of cooking.
"Bistek" comes from the Spanish word "bistec," meaning beefsteak, reflecting the dish's origin as a Filipino take on steak dishes. It traditionally uses thinly sliced meat marinated in a savory and tangy sauce.
In English, the "bistek" cut refers to thinly sliced beef, often sirloin or flank steak, commonly used for marinating and quick frying.
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Recipe Card
Chicken Bistek Tagalog Recipe
Equipment
- 1 deep skiller or pot
Ingredients
- 1.5 lb chicken thighs or boneless thighs
- 4 cloves garlic
- ½ medium onion sliced
- ¼ cup calamansi or substitute with meyer lemon
- 3 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 1 cup water add more if needed
- 1 teaspoon sugar
- salt and black pepper
Instructions
- Combine all marinade ingredients in a bowl. Add chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Heat oil in a large skillet or wok over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides (around 5-7 minutes).
- Pour in the reserved marinade and water. Bring to a simmer, then reduce heat and cover. Simmer for 15-20 minutes, or until chicken is cooked through and sauce thickens slightly. Adjust seasoning with salt if needed.
- Transfer chicken and sauce to a serving dish. Garnish with chopped scallions or cilantro (optional).
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Notes
- For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry. Stir it into the simmering sauce just before the end of cooking.
- Use bone-in, skin-on chicken thighs for more flavor and richness, but be sure to adjust cooking time and remove the skin before serving.
- Feel free to experiment with the amount of calamansi juice to adjust the tartness to your preference.
- You can easily double or triple this recipe to feed a larger crowd.
- Leftovers store well in the refrigerator for up to 3 days.
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